Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. The following recipe is courtesy of www.taste.com.au.
375g (2 1/2 cups) self-raising flour
250g (about 1/2 bunch) English spinach, trimmed, washed, dried, shredded
150g feta cheese, crumbled
110g (1/2 cup) chopped semi-dried tomatoes (optional)
2 Tbsp finely grated parmesan cheese
330ml (1 1/3 cups) milk
90g butter, melted
1 egg
1 Tbsp chopped fresh dill (optional)
2 Tbsp finely grated parmesan, extra (optional)
Preheat oven to 200°C.
Line with muffin liners or brush twelve 80ml (1/3-cup) muffin pans with canola oil to lightly grease.
In a large bowl, sift flour and add shredded spinach, feta, tomatoes and parmesan, stir to combine.
In a measuring jar or another bowl whisk together milk, butter, egg and dill until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).
Spoon mixture into prepared pans. Sprinkle with extra parmesan. Bake for 20 minutes or until a skewer inserted into the center comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.
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